These breakfast cookies are a game-changer, combining wholesome ingredients into a quick, one-bowl treat. With a chewy texture and a hint of sweetness, they’re perfect for busy mornings or a midday snack.
Packed with oats, nuts, and a touch of honey, they’re as nutritious as they are delicious. Ready in just 25 minutes, they’re the ultimate grab-and-go solution for anyone on the move.
Warm from the oven, these cookies boast a golden crisp edge and a soft, hearty center that’s utterly satisfying. The blend of toasty oats and rich, nutty flavors makes every bite irresistible.
Whether you’re rushing out the door or savoring a quiet moment, these cookies bring comfort and energy in every mouthful. Plus, with only 10 minutes of prep, they’re as easy to make as they are to enjoy.
Ingredients for Breakfast Cookies
- 2 cups (6 oz/170 g) Old fashioned rolled oats
- ½ cup (2½ oz/71 g) dried fruit, finely diced (e.g., raisins, cranberries, or apricots)
- ½ cup (1½ oz/43 g) dried coconut flakes (unsweetened)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (8 oz/225 g) peanut butter (can substitute with almond or sunflower seed butter)
- ½ cup (4 oz/115 g) mashed banana (about 1 medium banana)
- ¼ cup (2½ oz/71 g) honey (or maple syrup for a vegan option)
- 2 large eggs, room temperature (or flax eggs for a vegan alternative)
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, toss together the oats, dried fruit, coconut, cinnamon, and salt.
- Add the peanut butter, mashed banana, honey, and eggs to the bowl. Stir until the dough is well combined.
- Divide the dough into 12 equal portions (about ¼ cup or 2½ oz/71 g each). Place six mounds evenly spaced apart on each prepared baking sheet.
- Flatten each mound slightly to about 2½ inches in diameter.
- Bake for 15-20 minutes, until the edges are lightly browned. Be careful not to overbake, as the cookies can become dry.
- Let the cookies cool completely on the baking sheets. Note: These cookies remain soft and won’t become crispy.
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Customize Your Breakfast Cookies
Feel free to mix and match ingredients to suit your taste! Swap the dried fruit for chocolate chips, nuts, or seeds. If you’re not a fan of peanut butter, try almond or sunflower seed butter instead. For a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
Perfect Pairings for Your Cookies
These soft breakfast cookies pair wonderfully with a glass of milk, a cup of coffee, or a smoothie. For an extra treat, drizzle them with a bit of melted dark chocolate or spread a thin layer of almond butter on top. They’re also great crumbled over yogurt for a quick parfait!
Storing and Keeping Them Fresh
Store your cookies in an airtight container at room temperature for up to 2 days or in the fridge for 4 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature or warm them slightly in the oven.
Quick Tips for Success
To save time, measure all your ingredients before starting. Use a cookie scoop for evenly sized portions, and flatten the dough slightly for even baking. *Don’t overbake*—these cookies are meant to stay soft. If you’re short on time, you can also prepare the dough the night before and bake them fresh in the morning!
Breakfast Cookies Recipe (One Bowl)
Ingredients
- 2 cups Old fashioned rolled oats
- ½ cup dried fruit, finely diced
- ½ cup dried coconut flakes (unsweetened)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup peanut butter
- ½ cup mashed banana (about 1 medium banana)
- ¼ cup honey
- 2 large eggs, room temperature
Instructions
- Preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, toss together the oats, dried fruit, coconut, cinnamon, and salt.
- Add in the peanut butter, mashed banana, honey, and eggs, then stir into the oat mixture until your dough is well combined.
- Divide the dough into 12 equal portions (about ¼ cup (2½ oz/71 g) and place six mounds evenly spaced apart on each of the prepared baking sheets.
- Flatten the dough slightly to 2 ½ inches diameter and bake for 15-20 minutes, until the edges are lightly browned. Take care not to over bake or they can become dry.
- Let cool completely on the baking sheets. (just a note, these cookies don’t become crispy once baked, they are soft. Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.
